Hot dogs aside, how do you put New York on a plate, especially in the context of a fine-dining restaurant? Not only did chef and Eleven Madison Park proprietor Daniel Humm try but he succeeded to such a degree that his restaurant became one of the most talked-about in the world. This fall, he celebrates Eleven Madison Park’s 25th anniversary with a tasting menu, entitled “This Is Our Path,” which nods to the past, present, and future. And in late October, he publishes Eat More Plants, which traces the menu’s evolution from carnivorous to plant-based. Herewith, he shares his key components to the good life.
—Ashley Baker
Airport: Zurich, where I buy my favorite chocolate-covered almonds.
Alibi: I am in the kitchen!
App: FaceTime. I travel frequently for work, and I cherish being able to connect with my family and friends this way.
Bag: My bike’s travel case.
BEDTIME: I love The Tonight Show Starring Jimmy Fallon.
Bike: A Cannondale. It’s the brand that I always rode when I was competing, and I still have so much love for their constant innovation. It’s been fascinating to watch how much these bikes have changed over the years.
Birthday: Taking a few hours to myself to go on a long bike ride or a long run, and then dinner with friends.
Breakfast, weekday: Fresh fruit from the farmers market in Union Square with some green juice and sometimes muesli or coconut yogurt.
Car: A BMW. I got to drive their electric car, and it’s been by far the best electric car I’ve seen. I love their technology, innovation, and design.
Cocktail: I may be biased, but the bar team at Eleven Madison Park makes my favorite cocktails. Sebastian, our beverage director, crafts incredible combinations that always have a root in the classics.
Cocktail appetizer: The black-truffle tart at the EMP bar. It always brings me back to my childhood visits to France.
Couple: The Couple, a sculpture by Louise Bourgeois.
Date: October 3, when we kicked off our 25th anniversary with a special retrospective menu offered throughout the month, in partnership with Rethink Food. Through all of our ups and downs, I cannot thank our community and team members enough who believed in our vision and encouraged us to push harder. This retrospective shows how we remain steadfast in our mission, and I’m excited for what we are developing in our plant-based future.
